HISPANA | Directorio nacional de recursos digitales > Record data

Está en:  › Record data

Linked Open Data

1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin

Identificadores del recurso

Foods 10(7) : (2021) // Article ID 1573

2304-8158,

http://hdl.handle.net/10810/52635

10.3390/foods10071573

Origin

File

Title:: 1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin
Tema:: oxidized soybean oil; in vitro digestion; 1H NMR; lipolysis; oxidation; ovalbumin; hydroperoxides; epoxides; aldehydes; keto-dienes; hydroxy-derivatives; furan-derivatives
Description:: Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.; This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R, AEI/FEDER-EU) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16).
Idioma:: English
Relation:: info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R; https://www.mdpi.com/2304-8158/10/7/1573/htm
Autor/Productor:: Martín Rubio, Ana S; Sopelana Garay, Patricia; Ibargoitia Isasi-Isasmendi, María Luisa; Guillén Loren, María Dolores
Publisher:: MDPI
Rights:: info:eu-repo/semantics/openAccess; http://creativecommons.org/licenses/by/3.0/es/; 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Date:: 2021-08-02T11:35:15Z; 2021-07-06; 2021-07-23T13:27:47Z
Tipo de recurso:: info:eu-repo/semantics/article

oai_dc

<?xml version="1.0" encoding="UTF-8" ?>

<oai_dc:dc schemaLocation="http://www.openarchives.org/OAI/2.0 http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
1. <dc:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</dc:title>
2. <dc:creator>Martín Rubio, Ana S</dc:creator>
3. <dc:creator>Sopelana Garay, Patricia</dc:creator>
4. <dc:creator>Ibargoitia Isasi-Isasmendi, María Luisa</dc:creator>
5. <dc:creator>Guillén Loren, María Dolores</dc:creator>
6. <dc:subject>oxidized soybean oil</dc:subject>
7. <dc:subject>in vitro digestion</dc:subject>
8. <dc:subject>1H NMR</dc:subject>
9. <dc:subject>lipolysis</dc:subject>
10. <dc:subject>oxidation</dc:subject>
11. <dc:subject>ovalbumin</dc:subject>
12. <dc:subject>hydroperoxides</dc:subject>
13. <dc:subject>epoxides</dc:subject>
14. <dc:subject>aldehydes</dc:subject>
15. <dc:subject>keto-dienes</dc:subject>
16. <dc:subject>hydroxy-derivatives</dc:subject>
17. <dc:subject>furan-derivatives</dc:subject>
18. <dc:description>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</dc:description>
19. <dc:description>This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R, AEI/FEDER-EU) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16).</dc:description>
20. <dc:date>2021-08-02T11:35:15Z</dc:date>
21. <dc:date>2021-08-02T11:35:15Z</dc:date>
22. <dc:date>2021-07-06</dc:date>
23. <dc:date>2021-07-23T13:27:47Z</dc:date>
24. <dc:type>info:eu-repo/semantics/article</dc:type>
25. <dc:identifier>Foods 10(7) : (2021) // Article ID 1573</dc:identifier>
26. <dc:identifier>2304-8158,</dc:identifier>
27. <dc:identifier>http://hdl.handle.net/10810/52635</dc:identifier>
28. <dc:identifier>10.3390/foods10071573</dc:identifier>
29. <dc:language>eng</dc:language>
30. <dc:relation>info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</dc:relation>
31. <dc:relation>https://www.mdpi.com/2304-8158/10/7/1573/htm</dc:relation>
32. <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
33. <dc:rights>http://creativecommons.org/licenses/by/3.0/es/</dc:rights>
34. <dc:rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</dc:rights>
35. <dc:publisher>MDPI</dc:publisher>
</oai_dc:dc>

didl

<?xml version="1.0" encoding="UTF-8" ?>

<d:DIDL schemaLocation="urn:mpeg:mpeg21:2002:02-DIDL-NS http://standards.iso.org/ittf/PubliclyAvailableStandards/MPEG-21_schema_files/did/didl.xsd">
1. <d:DIDLInfo>
  1. <dcterms:created schemaLocation="http://purl.org/dc/terms/ http://dublincore.org/schemas/xmls/qdc/dcterms.xsd">2021-08-02T11:35:15Z</dcterms:created>
  </d:DIDLInfo>
2. <d:Item id="hdl_10810_52635">
  1. <d:Descriptor>
    1. <d:Statement mimeType="application/xml; charset=utf-8">
      1. <dii:Identifier schemaLocation="urn:mpeg:mpeg21:2002:01-DII-NS http://standards.iso.org/ittf/PubliclyAvailableStandards/MPEG-21_schema_files/dii/dii.xsd">urn:hdl:10810/52635</dii:Identifier>
      </d:Statement>
    </d:Descriptor>
  2. <d:Descriptor>
    1. <d:Statement mimeType="application/xml; charset=utf-8">
      1. <oai_dc:dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
        <dc:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</dc:title>
        <dc:creator>Martín Rubio, Ana S</dc:creator>
        <dc:creator>Sopelana Garay, Patricia</dc:creator>
        <dc:creator>Ibargoitia Isasi-Isasmendi, María Luisa</dc:creator>
        <dc:creator>Guillén Loren, María Dolores</dc:creator>
        <dc:subject>oxidized soybean oil</dc:subject>
        <dc:subject>in vitro digestion</dc:subject>
        <dc:subject>1H NMR</dc:subject>
        <dc:subject>lipolysis</dc:subject>
        <dc:subject>oxidation</dc:subject>
        <dc:subject>ovalbumin</dc:subject>
        <dc:subject>hydroperoxides</dc:subject>
        <dc:subject>epoxides</dc:subject>
        <dc:subject>aldehydes</dc:subject>
        <dc:subject>keto-dienes</dc:subject>
        <dc:subject>hydroxy-derivatives</dc:subject>
        <dc:subject>furan-derivatives</dc:subject>
        <dc:description>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</dc:description>
        <dc:date>2021-08-02T11:35:15Z</dc:date>
        <dc:date>2021-08-02T11:35:15Z</dc:date>
        <dc:date>2021-07-06</dc:date>
        <dc:date>2021-07-23T13:27:47Z</dc:date>
        <dc:type>info:eu-repo/semantics/article</dc:type>
        <dc:identifier>Foods 10(7) : (2021) // Article ID 1573</dc:identifier>
        <dc:identifier>2304-8158,</dc:identifier>
        <dc:identifier>http://hdl.handle.net/10810/52635</dc:identifier>
        <dc:identifier>10.3390/foods10071573</dc:identifier>
        <dc:language>eng</dc:language>
        <dc:relation>https://www.mdpi.com/2304-8158/10/7/1573/htm</dc:relation>
        <dc:relation>info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</dc:relation>
        <dc:rights>http://creativecommons.org/licenses/by/3.0/es/</dc:rights>
        <dc:rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</dc:rights>
        <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
        <dc:publisher>MDPI</dc:publisher>
        </oai_dc:dc>
      </d:Statement>
    </d:Descriptor>
  3. <d:Component id="10810_52635_1">
    1. <d:Resource mimeType="application/pdf" ref="https://addi.ehu.es/bitstream/10810/52635/1/foods-10-01573-v3.pdf" />
    </d:Component>
  </d:Item>
</d:DIDL>

dim

<?xml version="1.0" encoding="UTF-8" ?>

<dim:dim schemaLocation="http://www.dspace.org/xmlns/dspace/dim http://www.dspace.org/schema/dim.xsd">
1. <dim:field element="contributor" mdschema="dc" qualifier="author">Martín Rubio, Ana S</dim:field>
2. <dim:field element="contributor" mdschema="dc" qualifier="author">Sopelana Garay, Patricia</dim:field>
3. <dim:field element="contributor" mdschema="dc" qualifier="author">Ibargoitia Isasi-Isasmendi, María Luisa</dim:field>
4. <dim:field element="contributor" mdschema="dc" qualifier="author">Guillén Loren, María Dolores</dim:field>
5. <dim:field element="date" mdschema="dc" qualifier="accessioned">2021-08-02T11:35:15Z</dim:field>
6. <dim:field element="date" mdschema="dc" qualifier="available">2021-08-02T11:35:15Z</dim:field>
7. <dim:field element="date" mdschema="dc" qualifier="issued">2021-07-06</dim:field>
8. <dim:field element="date" mdschema="dc" qualifier="updated">2021-07-23T13:27:47Z</dim:field>
9. <dim:field element="identifier" lang="es_ES" mdschema="dc" qualifier="citation">Foods 10(7) : (2021) // Article ID 1573</dim:field>
10. <dim:field element="identifier" mdschema="dc" qualifier="issn">2304-8158,</dim:field>
11. <dim:field element="identifier" mdschema="dc" qualifier="uri">http://hdl.handle.net/10810/52635</dim:field>
12. <dim:field element="identifier" mdschema="dc" qualifier="doi">10.3390/foods10071573</dim:field>
13. <dim:field element="description" lang="es_ES" mdschema="dc" qualifier="abstract">Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</dim:field>
14. <dim:field element="description" lang="en" mdschema="dc" qualifier="provenance">Submitted by MDPI MDPI (ioap@mdpi.com) on 2021-07-23T13:27:47Z No. of bitstreams: 1 foods-10-01573-v3.pdf: 4145528 bytes, checksum: b93d8f2dd7654541751f3f3c013fccc4 (MD5)</dim:field>
15. <dim:field element="description" lang="en" mdschema="dc" qualifier="provenance">Approved for entry into archive by VAZQUEZ BEGOÑA (mbegona.vazquez@ehu.eus) on 2021-08-02T11:35:15Z (GMT) No. of bitstreams: 2 foods-10-01573-v3.pdf: 4145528 bytes, checksum: b93d8f2dd7654541751f3f3c013fccc4 (MD5) packager-60fac3d2.zip: 2623065 bytes, checksum: c165da8884f82855ffc37df287d2a4d2 (MD5)</dim:field>
16. <dim:field element="description" lang="en" mdschema="dc" qualifier="provenance">Made available in DSpace on 2021-08-02T11:35:15Z (GMT). No. of bitstreams: 2 foods-10-01573-v3.pdf: 4145528 bytes, checksum: b93d8f2dd7654541751f3f3c013fccc4 (MD5) packager-60fac3d2.zip: 2623065 bytes, checksum: c165da8884f82855ffc37df287d2a4d2 (MD5) Previous issue date: 2021-07-06</dim:field>
17. <dim:field element="description" lang="es_ES" mdschema="dc" qualifier="sponsorship">This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R, AEI/FEDER-EU) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16).</dim:field>
18. <dim:field element="language" lang="es_ES" mdschema="dc" qualifier="iso">eng</dim:field>
19. <dim:field element="publisher" lang="es_ES" mdschema="dc">MDPI</dim:field>
20. <dim:field element="relation" lang="es_ES" mdschema="dc">info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</dim:field>
21. <dim:field element="relation" lang="es_ES" mdschema="dc" qualifier="publisherversion">https://www.mdpi.com/2304-8158/10/7/1573/htm</dim:field>
22. <dim:field element="rights" lang="es_ES" mdschema="dc">info:eu-repo/semantics/openAccess</dim:field>
23. <dim:field element="rights" mdschema="dc" qualifier="uri">http://creativecommons.org/licenses/by/3.0/es/</dim:field>
24. <dim:field element="rights" lang="es_ES" mdschema="dc" qualifier="holder">2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</dim:field>
25. <dim:field element="subject" lang="es_ES" mdschema="dc">oxidized soybean oil</dim:field>
26. <dim:field element="subject" lang="es_ES" mdschema="dc">in vitro digestion</dim:field>
27. <dim:field element="subject" lang="es_ES" mdschema="dc">1H NMR</dim:field>
28. <dim:field element="subject" lang="es_ES" mdschema="dc">lipolysis</dim:field>
29. <dim:field element="subject" lang="es_ES" mdschema="dc">oxidation</dim:field>
30. <dim:field element="subject" lang="es_ES" mdschema="dc">ovalbumin</dim:field>
31. <dim:field element="subject" lang="es_ES" mdschema="dc">hydroperoxides</dim:field>
32. <dim:field element="subject" lang="es_ES" mdschema="dc">epoxides</dim:field>
33. <dim:field element="subject" lang="es_ES" mdschema="dc">aldehydes</dim:field>
34. <dim:field element="subject" lang="es_ES" mdschema="dc">keto-dienes</dim:field>
35. <dim:field element="subject" lang="es_ES" mdschema="dc">hydroxy-derivatives</dim:field>
36. <dim:field element="subject" lang="es_ES" mdschema="dc">furan-derivatives</dim:field>
37. <dim:field element="title" lang="es_ES" mdschema="dc">1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</dim:field>
38. <dim:field element="type" lang="es_ES" mdschema="dc">info:eu-repo/semantics/article</dim:field>
39. <dim:field element="departamentoes" mdschema="dc">Farmacia y ciencias de los alimentos</dim:field>
40. <dim:field element="departamentoeu" mdschema="dc">Farmazia eta elikagaien zientziak</dim:field>
</dim:dim>

edm

<?xml version="1.0" encoding="UTF-8" ?>

<rdf:RDF schemaLocation="http://www.w3.org/1999/02/22-rdf-syntax-ns# http://www.europeana.eu/schemas/edm/EDM.xsd">
1. <edm:ProvidedCHO about="http://hdl.handle.net/10810/52635">
  1. <dc:contributor>This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R, AEI/FEDER-EU) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16).</dc:contributor>
  2. <dc:creator>Martín Rubio, Ana S</dc:creator>
  3. <dc:creator>Sopelana Garay, Patricia</dc:creator>
  4. <dc:creator>Ibargoitia Isasi-Isasmendi, María Luisa</dc:creator>
  5. <dc:creator>Guillén Loren, María Dolores</dc:creator>
  6. <dc:description lang="es-ES">Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</dc:description>
  7. <dc:identifier>Foods 10(7) : (2021) // Article ID 1573</dc:identifier>
  8. <dc:identifier>http://hdl.handle.net/10810/52635</dc:identifier>
  9. <dc:identifier>10.3390/foods10071573</dc:identifier>
  10. <dc:language>eng</dc:language>
  11. <dc:publisher>MDPI</dc:publisher>
  12. <dc:relation>2304-8158,</dc:relation>
  13. <dc:relation>http://hdl.handle.net/10810/52635</dc:relation>
  14. <dc:relation>info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</dc:relation>
  15. <dc:subject resource="10810/52635:oxidized soybean oil" lang="es-ES" />
  16. <dc:subject resource="10810/52635:in vitro digestion" lang="es-ES" />
  17. <dc:subject resource="10810/52635:1H NMR" lang="es-ES" />
  18. <dc:subject resource="10810/52635:lipolysis" lang="es-ES" />
  19. <dc:subject resource="10810/52635:oxidation" lang="es-ES" />
  20. <dc:subject resource="10810/52635:ovalbumin" lang="es-ES" />
  21. <dc:subject resource="10810/52635:hydroperoxides" lang="es-ES" />
  22. <dc:subject resource="10810/52635:epoxides" lang="es-ES" />
  23. <dc:subject resource="10810/52635:aldehydes" lang="es-ES" />
  24. <dc:subject resource="10810/52635:keto-dienes" lang="es-ES" />
  25. <dc:subject resource="10810/52635:hydroxy-derivatives" lang="es-ES" />
  26. <dc:subject resource="10810/52635:furan-derivatives" lang="es-ES" />
  27. <dcterms:issued>2021-07-06</dcterms:issued>
  28. <dcterms:isFormatOf>https://www.mdpi.com/2304-8158/10/7/1573/htm</dcterms:isFormatOf>
  29. <dc:title lang="es-ES">1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</dc:title>
  30. <dc:type>info:eu-repo/semantics/article</dc:type>
  31. <edm:type>TEXT</edm:type>
  </edm:ProvidedCHO>
2. <skos:Concept about="10810/52635:oxidized soybean oil">
  1. <skos:prefLabel lang="es-ES">oxidized soybean oil</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=oxidized soybean oil" />
  </skos:Concept>
3. <skos:Concept about="10810/52635:in vitro digestion">
  1. <skos:prefLabel lang="es-ES">in vitro digestion</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=in vitro digestion" />
  </skos:Concept>
4. <skos:Concept about="10810/52635:1H NMR">
  1. <skos:prefLabel lang="es-ES">1H NMR</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=1H NMR" />
  </skos:Concept>
5. <skos:Concept about="10810/52635:lipolysis">
  1. <skos:prefLabel lang="es-ES">lipolysis</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=lipolysis" />
  </skos:Concept>
6. <skos:Concept about="10810/52635:oxidation">
  1. <skos:prefLabel lang="es-ES">oxidation</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=oxidation" />
  </skos:Concept>
7. <skos:Concept about="10810/52635:ovalbumin">
  1. <skos:prefLabel lang="es-ES">ovalbumin</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=ovalbumin" />
  </skos:Concept>
8. <skos:Concept about="10810/52635:hydroperoxides">
  1. <skos:prefLabel lang="es-ES">hydroperoxides</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=hydroperoxides" />
  </skos:Concept>
9. <skos:Concept about="10810/52635:epoxides">
  1. <skos:prefLabel lang="es-ES">epoxides</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=epoxides" />
  </skos:Concept>
10. <skos:Concept about="10810/52635:aldehydes">
  1. <skos:prefLabel lang="es-ES">aldehydes</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=aldehydes" />
  </skos:Concept>
11. <skos:Concept about="10810/52635:keto-dienes">
  1. <skos:prefLabel lang="es-ES">keto-dienes</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=keto-dienes" />
  </skos:Concept>
12. <skos:Concept about="10810/52635:hydroxy-derivatives">
  1. <skos:prefLabel lang="es-ES">hydroxy-derivatives</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=hydroxy-derivatives" />
  </skos:Concept>
13. <skos:Concept about="10810/52635:furan-derivatives">
  1. <skos:prefLabel lang="es-ES">furan-derivatives</skos:prefLabel>
  2. <skos:inScheme resource="http://vocabularies.unesco.org/browser/thesaurus/es/search/?q=furan-derivatives" />
  </skos:Concept>
14. <ore:Aggregation about="http://hdl.handle.net/10810/52635#aggregation ">
  1. <edm:aggregatedCHO resource="http://hdl.handle.net/10810/52635" />
  2. <edm:dataProvider>Biblioteca de la Universidad del Pais Vasco/Euskal Herriko Unibertsitatea Biblioteka</edm:dataProvider>
  3. <edm:isShownAt resource="http://hdl.handle.net/10810/52635" />
  4. <edm:isShownBy resource="https://addi.ehu.es/bitstream/10810/52635/1/foods-10-01573-v3.pdf" />
  5. <edm:hasView resource="https://addi.ehu.es/bitstream/10810/52635/1/foods-10-01573-v3.pdf" />
  6. <edm:object />
  7. <edm:provider>Hispana</edm:provider>
  8. <edm:intermediateProvider>ADDI (Universidad del Pais Vasco/Euskal Herriko Unibertsitatea, Spain)</edm:intermediateProvider>
  9. <edm:rights resource="http://creativecommons.org/licenses/by/4.0/ " />
  </ore:Aggregation>
15. <edm:WebResource about="http://hdl.handle.net/10810/52635">
  1. <edm:rights resource="http://creativecommons.org/licenses/by/4.0/ " />
  </edm:WebResource>
</rdf:RDF>

ese

<?xml version="1.0" encoding="UTF-8" ?>

<europeana:record schemaLocation="http://www.europeana.eu/schemas/ese http://www.europeana.eu/schemas/ese/ESE-V3.4.xsd">
1. <dc:title lang="es_ES">1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</dc:title>
2. <dc:creator lang="none">Martín Rubio, Ana S</dc:creator>
3. <dc:creator lang="none">Sopelana Garay, Patricia</dc:creator>
4. <dc:creator lang="none">Ibargoitia Isasi-Isasmendi, María Luisa</dc:creator>
5. <dc:creator lang="none">Guillén Loren, María Dolores</dc:creator>
6. <dc:subject lang="es_ES">oxidized soybean oil</dc:subject>
7. <dc:subject lang="es_ES">in vitro digestion</dc:subject>
8. <dc:subject lang="es_ES">1H NMR</dc:subject>
9. <dc:subject lang="es_ES">lipolysis</dc:subject>
10. <dc:subject lang="es_ES">oxidation</dc:subject>
11. <dc:subject lang="es_ES">ovalbumin</dc:subject>
12. <dc:subject lang="es_ES">hydroperoxides</dc:subject>
13. <dc:subject lang="es_ES">epoxides</dc:subject>
14. <dc:subject lang="es_ES">aldehydes</dc:subject>
15. <dc:subject lang="es_ES">keto-dienes</dc:subject>
16. <dc:subject lang="es_ES">hydroxy-derivatives</dc:subject>
17. <dc:subject lang="es_ES">furan-derivatives</dc:subject>
18. <dc:description lang="es_ES">Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</dc:description>
19. <dc:publisher>MDPI</dc:publisher>
20. <dc:contributor lang="es_ES">This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R, AEI/FEDER-EU) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16).</dc:contributor>
21. <dc:date>2021-07-06</dc:date>
22. <dc:type>info:eu-repo/semantics/article</dc:type>
23. <dc:identifier>Foods 10(7) : (2021) // Article ID 1573</dc:identifier>
24. <dc:identifier>2304-8158,</dc:identifier>
25. <dc:identifier>10.3390/foods10071573</dc:identifier>
26. <dc:language>eng</dc:language>
27. <dcterms:bibliographicCitation>Foods 10(7) : (2021) // Article ID 1573</dcterms:bibliographicCitation>
28. <dcterms:bibliographicCitation>10.3390/foods10071573</dcterms:bibliographicCitation>
29. <dc:relation>2304-8158,</dc:relation>
30. <dc:relation>https://www.mdpi.com/2304-8158/10/7/1573/htm</dc:relation>
31. <dc:relation>info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</dc:relation>
32. <dc:rights>http://creativecommons.org/licenses/by/3.0/es/</dc:rights>
33. <dc:rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</dc:rights>
34. <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
35. <europeana:provider>ADDI (Universidad del Pais Vasco/Euskal Herriko Unibertsitatea, Spain)</europeana:provider>
36. <europeana:type>TEXT</europeana:type>
37. <europeana:rights>http://creativecommons.org/licenses/by/4.0/</europeana:rights>
38. <europeana:rights>http://creativecommons.org/licenses/by/4.0/</europeana:rights>
39. <europeana:dataProvider>ADDI (Universidad del Pais Vasco/Euskal Herriko Unibertsitatea, Spain)</europeana:dataProvider>
40. <europeana:isShownAt>http://hdl.handle.net/10810/52635</europeana:isShownAt>
</europeana:record>

etdms

<?xml version="1.0" encoding="UTF-8" ?>

<thesis schemaLocation="http://www.ndltd.org/standards/metadata/etdms/1.0/ http://www.ndltd.org/standards/metadata/etdms/1.0/etdms.xsd">
1. <title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</title>
2. <creator>Martín Rubio, Ana S</creator>
3. <creator>Sopelana Garay, Patricia</creator>
4. <creator>Ibargoitia Isasi-Isasmendi, María Luisa</creator>
5. <creator>Guillén Loren, María Dolores</creator>
6. <subject>oxidized soybean oil</subject>
7. <subject>in vitro digestion</subject>
8. <subject>1H NMR</subject>
9. <subject>lipolysis</subject>
10. <subject>oxidation</subject>
11. <subject>ovalbumin</subject>
12. <subject>hydroperoxides</subject>
13. <subject>epoxides</subject>
14. <subject>aldehydes</subject>
15. <subject>keto-dienes</subject>
16. <subject>hydroxy-derivatives</subject>
17. <subject>furan-derivatives</subject>
18. <description>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</description>
19. <date>2021-08-02</date>
20. <date>2021-08-02</date>
21. <date>2021-07-06</date>
22. <date>2021-07-23</date>
23. <type>info:eu-repo/semantics/article</type>
24. <identifier>Foods 10(7) : (2021) // Article ID 1573</identifier>
25. <identifier>2304-8158,</identifier>
26. <identifier>http://hdl.handle.net/10810/52635</identifier>
27. <identifier>10.3390/foods10071573</identifier>
28. <language>eng</language>
29. <relation>https://www.mdpi.com/2304-8158/10/7/1573/htm</relation>
30. <relation>info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</relation>
31. <rights>http://creativecommons.org/licenses/by/3.0/es/</rights>
32. <rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</rights>
33. <rights>info:eu-repo/semantics/openAccess</rights>
34. <publisher>MDPI</publisher>
</thesis>

marc

<?xml version="1.0" encoding="UTF-8" ?>

<record schemaLocation="http://www.loc.gov/MARC21/slim http://www.loc.gov/standards/marcxml/schema/MARC21slim.xsd">
1. <leader>00925njm 22002777a 4500</leader>
2. <datafield ind1=" " ind2=" " tag="042">
  1. <subfield code="a">dc</subfield>
  </datafield>
3. <datafield ind1=" " ind2=" " tag="720">
  1. <subfield code="a">Martín Rubio, Ana S</subfield>
  2. <subfield code="e">author</subfield>
  </datafield>
4. <datafield ind1=" " ind2=" " tag="720">
  1. <subfield code="a">Sopelana Garay, Patricia</subfield>
  2. <subfield code="e">author</subfield>
  </datafield>
5. <datafield ind1=" " ind2=" " tag="720">
  1. <subfield code="a">Ibargoitia Isasi-Isasmendi, María Luisa</subfield>
  2. <subfield code="e">author</subfield>
  </datafield>
6. <datafield ind1=" " ind2=" " tag="720">
  1. <subfield code="a">Guillén Loren, María Dolores</subfield>
  2. <subfield code="e">author</subfield>
  </datafield>
7. <datafield ind1=" " ind2=" " tag="260">
  1. <subfield code="c">2021-07-06</subfield>
  </datafield>
8. <datafield ind1=" " ind2=" " tag="520">
  1. <subfield code="a">Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</subfield>
  </datafield>
9. <datafield ind1="8" ind2=" " tag="024">
  1. <subfield code="a">Foods 10(7) : (2021) // Article ID 1573</subfield>
  </datafield>
10. <datafield ind1="8" ind2=" " tag="024">
  1. <subfield code="a">2304-8158,</subfield>
  </datafield>
11. <datafield ind1="8" ind2=" " tag="024">
  1. <subfield code="a">http://hdl.handle.net/10810/52635</subfield>
  </datafield>
12. <datafield ind1="8" ind2=" " tag="024">
  1. <subfield code="a">10.3390/foods10071573</subfield>
  </datafield>
13. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">oxidized soybean oil</subfield>
  </datafield>
14. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">in vitro digestion</subfield>
  </datafield>
15. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">1H NMR</subfield>
  </datafield>
16. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">lipolysis</subfield>
  </datafield>
17. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">oxidation</subfield>
  </datafield>
18. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">ovalbumin</subfield>
  </datafield>
19. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">hydroperoxides</subfield>
  </datafield>
20. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">epoxides</subfield>
  </datafield>
21. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">aldehydes</subfield>
  </datafield>
22. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">keto-dienes</subfield>
  </datafield>
23. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">hydroxy-derivatives</subfield>
  </datafield>
24. <datafield ind1=" " ind2=" " tag="653">
  1. <subfield code="a">furan-derivatives</subfield>
  </datafield>
25. <datafield ind1="0" ind2="0" tag="245">
  1. <subfield code="a">1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</subfield>
  </datafield>
</record>

mets

<?xml version="1.0" encoding="UTF-8" ?>

<mets ID=" DSpace_ITEM_10810-52635" OBJID=" hdl:10810/52635" PROFILE="DSpace METS SIP Profile 1.0" TYPE="DSpace ITEM" schemaLocation="http://www.loc.gov/METS/ http://www.loc.gov/standards/mets/mets.xsd">
1. <metsHdr CREATEDATE="2022-05-08T09:10:54Z">
  1. <agent ROLE="CUSTODIAN" TYPE="ORGANIZATION">
    1. <name>ADDI</name>
    </agent>
  </metsHdr>
2. <dmdSec ID="DMD_10810_52635">
  1. <mdWrap MDTYPE="MODS">
    1. <xmlData schemaLocation="http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-1.xsd">
      1. <mods:mods schemaLocation="http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-1.xsd">
        <mods:name>
        <mods:role>
        <mods:roleTerm type="text">author</mods:roleTerm>
        </mods:role>
        <mods:namePart>Martín Rubio, Ana S</mods:namePart>
        </mods:name>
        <mods:name>
        <mods:role>
        <mods:roleTerm type="text">author</mods:roleTerm>
        </mods:role>
        <mods:namePart>Sopelana Garay, Patricia</mods:namePart>
        </mods:name>
        <mods:name>
        <mods:role>
        <mods:roleTerm type="text">author</mods:roleTerm>
        </mods:role>
        <mods:namePart>Ibargoitia Isasi-Isasmendi, María Luisa</mods:namePart>
        </mods:name>
        <mods:name>
        <mods:role>
        <mods:roleTerm type="text">author</mods:roleTerm>
        </mods:role>
        <mods:namePart>Guillén Loren, María Dolores</mods:namePart>
        </mods:name>
        <mods:extension>
        <mods:dateAccessioned encoding="iso8601">2021-08-02T11:35:15Z</mods:dateAccessioned>
        </mods:extension>
        <mods:extension>
        <mods:dateAvailable encoding="iso8601">2021-08-02T11:35:15Z</mods:dateAvailable>
        </mods:extension>
        <mods:originInfo>
        <mods:dateIssued encoding="iso8601">2021-07-06</mods:dateIssued>
        </mods:originInfo>
        <mods:identifier type="citation">Foods 10(7) : (2021) // Article ID 1573</mods:identifier>
        <mods:identifier type="issn">2304-8158,</mods:identifier>
        <mods:identifier type="uri">http://hdl.handle.net/10810/52635</mods:identifier>
        <mods:identifier type="doi">10.3390/foods10071573</mods:identifier>
        <mods:abstract>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</mods:abstract>
        <mods:language>
        <mods:languageTerm authority="rfc3066">eng</mods:languageTerm>
        </mods:language>
        <mods:accessCondition type="useAndReproduction">info:eu-repo/semantics/openAccess</mods:accessCondition>
        <mods:subject>
        <mods:topic>oxidized soybean oil</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>in vitro digestion</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>1H NMR</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>lipolysis</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>oxidation</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>ovalbumin</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>hydroperoxides</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>epoxides</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>aldehydes</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>keto-dienes</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>hydroxy-derivatives</mods:topic>
        </mods:subject>
        <mods:subject>
        <mods:topic>furan-derivatives</mods:topic>
        </mods:subject>
        <mods:titleInfo>
        <mods:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</mods:title>
        </mods:titleInfo>
        <mods:genre>info:eu-repo/semantics/article</mods:genre>
        </mods:mods>
      </xmlData>
    </mdWrap>
  </dmdSec>
3. <amdSec ID="TMD_10810_52635">
  1. <rightsMD ID="RIG_10810_52635">
    1. <mdWrap MDTYPE="OTHER" MIMETYPE="text/plain" OTHERMDTYPE="DSpaceDepositLicense">
      1. <binData>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</binData>
      </mdWrap>
    </rightsMD>
  </amdSec>
4. <amdSec ID="FO_10810_52635_1">
  1. <techMD ID="TECH_O_10810_52635_1">
    1. <mdWrap MDTYPE="PREMIS">
      1. <xmlData schemaLocation="http://www.loc.gov/standards/premis http://www.loc.gov/standards/premis/PREMIS-v1-0.xsd">
        <premis:premis>
        <premis:object>
        <premis:objectIdentifier>
        <premis:objectIdentifierType>URL</premis:objectIdentifierType>
        <premis:objectIdentifierValue>https://addi.ehu.es/bitstream/10810/52635/1/foods-10-01573-v3.pdf</premis:objectIdentifierValue>
        </premis:objectIdentifier>
        <premis:objectCategory>File</premis:objectCategory>
        <premis:objectCharacteristics>
        <premis:fixity>
        <premis:messageDigestAlgorithm>MD5</premis:messageDigestAlgorithm>
        <premis:messageDigest>b93d8f2dd7654541751f3f3c013fccc4</premis:messageDigest>
        </premis:fixity>
        <premis:size>4145528</premis:size>
        <premis:format>
        <premis:formatDesignation>
        <premis:formatName>application/pdf</premis:formatName>
        </premis:formatDesignation>
        </premis:format>
        </premis:objectCharacteristics>
        <premis:originalName>foods-10-01573-v3.pdf</premis:originalName>
        </premis:object>
        </premis:premis>
        </xmlData>
      </mdWrap>
    </techMD>
  </amdSec>
5. <amdSec ID="FT_10810_52635_4">
  1. <techMD ID="TECH_T_10810_52635_4">
    1. <mdWrap MDTYPE="PREMIS">
      1. <xmlData schemaLocation="http://www.loc.gov/standards/premis http://www.loc.gov/standards/premis/PREMIS-v1-0.xsd">
        <premis:premis>
        <premis:object>
        <premis:objectIdentifier>
        <premis:objectIdentifierType>URL</premis:objectIdentifierType>
        <premis:objectIdentifierValue>https://addi.ehu.es/bitstream/10810/52635/4/foods-10-01573-v3.pdf.txt</premis:objectIdentifierValue>
        </premis:objectIdentifier>
        <premis:objectCategory>File</premis:objectCategory>
        <premis:objectCharacteristics>
        <premis:fixity>
        <premis:messageDigestAlgorithm>MD5</premis:messageDigestAlgorithm>
        <premis:messageDigest>98da31be5f614bdbdb2bcaec674b0778</premis:messageDigest>
        </premis:fixity>
        <premis:size>100504</premis:size>
        <premis:format>
        <premis:formatDesignation>
        <premis:formatName>text/plain</premis:formatName>
        </premis:formatDesignation>
        </premis:format>
        </premis:objectCharacteristics>
        <premis:originalName>foods-10-01573-v3.pdf.txt</premis:originalName>
        </premis:object>
        </premis:premis>
        </xmlData>
      </mdWrap>
    </techMD>
  </amdSec>
6. <fileSec>
  1. <fileGrp USE="ORIGINAL">
    1. <file ADMID="FO_10810_52635_1" CHECKSUM="b93d8f2dd7654541751f3f3c013fccc4" CHECKSUMTYPE="MD5" GROUPID="GROUP_BITSTREAM_10810_52635_1" ID="BITSTREAM_ORIGINAL_10810_52635_1" MIMETYPE="application/pdf" SEQ="1" SIZE="4145528">
      1. <FLocat LOCTYPE="URL" href="https://addi.ehu.es/bitstream/10810/52635/1/foods-10-01573-v3.pdf" type="simple" />
      </file>
    </fileGrp>
  2. <fileGrp USE="TEXT">
    1. <file ADMID="FT_10810_52635_4" CHECKSUM="98da31be5f614bdbdb2bcaec674b0778" CHECKSUMTYPE="MD5" GROUPID="GROUP_BITSTREAM_10810_52635_4" ID="BITSTREAM_TEXT_10810_52635_4" MIMETYPE="text/plain" SEQ="4" SIZE="100504">
      1. <FLocat LOCTYPE="URL" href="https://addi.ehu.es/bitstream/10810/52635/4/foods-10-01573-v3.pdf.txt" type="simple" />
      </file>
    </fileGrp>
  </fileSec>
7. <structMap LABEL="DSpace Object" TYPE="LOGICAL">
  1. <div ADMID="DMD_10810_52635" TYPE="DSpace Object Contents">
    1. <div TYPE="DSpace BITSTREAM">
      1. <fptr FILEID="BITSTREAM_ORIGINAL_10810_52635_1" />
      </div>
    </div>
  </structMap>
</mets>

mods

<?xml version="1.0" encoding="UTF-8" ?>

<mods:mods schemaLocation="http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-1.xsd">
1. <mods:name>
  1. <mods:namePart>Martín Rubio, Ana S</mods:namePart>
  </mods:name>
2. <mods:name>
  1. <mods:namePart>Sopelana Garay, Patricia</mods:namePart>
  </mods:name>
3. <mods:name>
  1. <mods:namePart>Ibargoitia Isasi-Isasmendi, María Luisa</mods:namePart>
  </mods:name>
4. <mods:name>
  1. <mods:namePart>Guillén Loren, María Dolores</mods:namePart>
  </mods:name>
5. <mods:extension>
  1. <mods:dateAvailable encoding="iso8601">2021-08-02T11:35:15Z</mods:dateAvailable>
  </mods:extension>
6. <mods:extension>
  1. <mods:dateAccessioned encoding="iso8601">2021-08-02T11:35:15Z</mods:dateAccessioned>
  </mods:extension>
7. <mods:originInfo>
  1. <mods:dateIssued encoding="iso8601">2021-07-06</mods:dateIssued>
  </mods:originInfo>
8. <mods:identifier type="citation">Foods 10(7) : (2021) // Article ID 1573</mods:identifier>
9. <mods:identifier type="issn">2304-8158,</mods:identifier>
10. <mods:identifier type="uri">http://hdl.handle.net/10810/52635</mods:identifier>
11. <mods:identifier type="doi">10.3390/foods10071573</mods:identifier>
12. <mods:abstract>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</mods:abstract>
13. <mods:language>
  1. <mods:languageTerm>eng</mods:languageTerm>
  </mods:language>
14. <mods:accessCondition type="useAndReproduction">http://creativecommons.org/licenses/by/3.0/es/</mods:accessCondition>
15. <mods:accessCondition type="useAndReproduction">2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</mods:accessCondition>
16. <mods:accessCondition type="useAndReproduction">info:eu-repo/semantics/openAccess</mods:accessCondition>
17. <mods:subject>
  1. <mods:topic>oxidized soybean oil</mods:topic>
  </mods:subject>
18. <mods:subject>
  1. <mods:topic>in vitro digestion</mods:topic>
  </mods:subject>
19. <mods:subject>
  1. <mods:topic>1H NMR</mods:topic>
  </mods:subject>
20. <mods:subject>
  1. <mods:topic>lipolysis</mods:topic>
  </mods:subject>
21. <mods:subject>
  1. <mods:topic>oxidation</mods:topic>
  </mods:subject>
22. <mods:subject>
  1. <mods:topic>ovalbumin</mods:topic>
  </mods:subject>
23. <mods:subject>
  1. <mods:topic>hydroperoxides</mods:topic>
  </mods:subject>
24. <mods:subject>
  1. <mods:topic>epoxides</mods:topic>
  </mods:subject>
25. <mods:subject>
  1. <mods:topic>aldehydes</mods:topic>
  </mods:subject>
26. <mods:subject>
  1. <mods:topic>keto-dienes</mods:topic>
  </mods:subject>
27. <mods:subject>
  1. <mods:topic>hydroxy-derivatives</mods:topic>
  </mods:subject>
28. <mods:subject>
  1. <mods:topic>furan-derivatives</mods:topic>
  </mods:subject>
29. <mods:titleInfo>
  1. <mods:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</mods:title>
  </mods:titleInfo>
30. <mods:genre>info:eu-repo/semantics/article</mods:genre>
</mods:mods>

ore

<?xml version="1.0" encoding="UTF-8" ?>

<atom:entry schemaLocation="http://www.w3.org/2005/Atom http://www.kbcafe.com/rss/atom.xsd.xml">
1. <atom:id>http://hdl.handle.net/10810/52635/ore.xml</atom:id>
2. <atom:link href="http://hdl.handle.net/10810/52635" rel="alternate" />
3. <atom:link href="http://hdl.handle.net/10810/52635/ore.xml" rel="http://www.openarchives.org/ore/terms/describes" />
4. <atom:link href="http://hdl.handle.net/10810/52635/ore.xml#atom" rel="self" type="application/atom+xml" />
5. <atom:published>2021-08-02T11:35:15Z</atom:published>
6. <atom:updated>2021-08-02T11:35:15Z</atom:updated>
7. <atom:source>
  1. <atom:generator>ADDI</atom:generator>
  </atom:source>
8. <atom:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</atom:title>
9. <atom:author>
  1. <atom:name>Martín Rubio, Ana S</atom:name>
  </atom:author>
10. <atom:author>
  1. <atom:name>Sopelana Garay, Patricia</atom:name>
  </atom:author>
11. <atom:author>
  1. <atom:name>Ibargoitia Isasi-Isasmendi, María Luisa</atom:name>
  </atom:author>
12. <atom:author>
  1. <atom:name>Guillén Loren, María Dolores</atom:name>
  </atom:author>
13. <atom:category label="Aggregation" scheme="http://www.openarchives.org/ore/terms/" term="http://www.openarchives.org/ore/terms/Aggregation" />
14. <atom:category scheme="http://www.openarchives.org/ore/atom/modified" term="2021-08-02T11:35:15Z" />
15. <atom:category label="DSpace Item" scheme="http://www.dspace.org/objectModel/" term="DSpaceItem" />
16. <atom:link href="https://addi.ehu.es/bitstream/10810/52635/1/foods-10-01573-v3.pdf" length="4145528" rel="http://www.openarchives.org/ore/terms/aggregates" title="foods-10-01573-v3.pdf" type="application/pdf" />
17. <oreatom:triples>
  1. <rdf:Description about="http://hdl.handle.net/10810/52635/ore.xml#atom">
    1. <rdf:type resource="http://www.dspace.org/objectModel/DSpaceItem" />
    2. <dcterms:modified>2021-08-02T11:35:15Z</dcterms:modified>
    </rdf:Description>
  2. <rdf:Description about="https://addi.ehu.es/bitstream/10810/52635/1/foods-10-01573-v3.pdf">
    1. <rdf:type resource="http://www.dspace.org/objectModel/DSpaceBitstream" />
    2. <dcterms:description>ORIGINAL</dcterms:description>
    </rdf:Description>
  3. <rdf:Description about="https://addi.ehu.es/bitstream/10810/52635/2/license.txt">
    1. <rdf:type resource="http://www.dspace.org/objectModel/DSpaceBitstream" />
    2. <dcterms:description>LICENSE</dcterms:description>
    </rdf:Description>
  4. <rdf:Description about="https://addi.ehu.es/bitstream/10810/52635/3/packager-60fac3d2.zip">
    1. <rdf:type resource="http://www.dspace.org/objectModel/DSpaceBitstream" />
    2. <dcterms:description>SWORD</dcterms:description>
    </rdf:Description>
  5. <rdf:Description about="https://addi.ehu.es/bitstream/10810/52635/4/foods-10-01573-v3.pdf.txt">
    1. <rdf:type resource="http://www.dspace.org/objectModel/DSpaceBitstream" />
    2. <dcterms:description>TEXT</dcterms:description>
    </rdf:Description>
  </oreatom:triples>
</atom:entry>

qdc

<?xml version="1.0" encoding="UTF-8" ?>

<qdc:qualifieddc schemaLocation="http://dublincore.org/schemas/xmls/qdc/2008/02/11 dcterms.xsd">
1. <dc:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</dc:title>
2. <dc:creator>Martín Rubio, Ana S</dc:creator>
3. <dc:creator>Sopelana Garay, Patricia</dc:creator>
4. <dc:creator>Ibargoitia Isasi-Isasmendi, María Luisa</dc:creator>
5. <dc:creator>Guillén Loren, María Dolores</dc:creator>
6. <dc:contributor>Farmacia y ciencias de los alimentos</dc:contributor>
7. <dc:contributor>Farmazia eta elikagaien zientziak</dc:contributor>
8. <dc:coverage>This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R, AEI/FEDER-EU) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16).</dc:coverage>
9. <dc:subject>oxidized soybean oil</dc:subject>
10. <dc:subject>in vitro digestion</dc:subject>
11. <dc:subject>1H NMR</dc:subject>
12. <dc:subject>lipolysis</dc:subject>
13. <dc:subject>oxidation</dc:subject>
14. <dc:subject>ovalbumin</dc:subject>
15. <dc:subject>hydroperoxides</dc:subject>
16. <dc:subject>epoxides</dc:subject>
17. <dc:subject>aldehydes</dc:subject>
18. <dc:subject>keto-dienes</dc:subject>
19. <dc:subject>hydroxy-derivatives</dc:subject>
20. <dc:subject>furan-derivatives</dc:subject>
21. <dcterms:abstract>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</dcterms:abstract>
22. <dcterms:issued>2021-07-06</dcterms:issued>
23. <dc:type>info:eu-repo/semantics/article</dc:type>
24. <dc:identifier>http://hdl.handle.net/10810/52635</dc:identifier>
25. <dcterms:bibliographicCitation>Foods 10(7) : (2021) // Article ID 1573</dcterms:bibliographicCitation>
26. <dcterms:bibliographicCitation>10.3390/foods10071573</dcterms:bibliographicCitation>
27. <dc:relation>2304-8158,</dc:relation>
28. <dc:language>eng</dc:language>
29. <dc:relation>https://www.mdpi.com/2304-8158/10/7/1573/htm</dc:relation>
30. <dc:relation>info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</dc:relation>
31. <dcterms:rightsHolder>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</dcterms:rightsHolder>
32. <dcterms:license>http://creativecommons.org/licenses/by/3.0/es/</dcterms:license>
33. <dcterms:accessRights>info:eu-repo/semantics/openAccess</dcterms:accessRights>
34. <dc:publisher>MDPI</dc:publisher>
</qdc:qualifieddc>

rdf

<?xml version="1.0" encoding="UTF-8" ?>

<rdf:RDF schemaLocation="http://www.openarchives.org/OAI/2.0/rdf/ http://www.openarchives.org/OAI/2.0/rdf.xsd">
1. <ow:Publication about="oai:addi.ehu.es:10810/52635">
  1. <dc:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</dc:title>
  2. <dc:creator>Martín Rubio, Ana S</dc:creator>
  3. <dc:creator>Sopelana Garay, Patricia</dc:creator>
  4. <dc:creator>Ibargoitia Isasi-Isasmendi, María Luisa</dc:creator>
  5. <dc:creator>Guillén Loren, María Dolores</dc:creator>
  6. <dc:subject>oxidized soybean oil</dc:subject>
  7. <dc:subject>in vitro digestion</dc:subject>
  8. <dc:subject>1H NMR</dc:subject>
  9. <dc:subject>lipolysis</dc:subject>
  10. <dc:subject>oxidation</dc:subject>
  11. <dc:subject>ovalbumin</dc:subject>
  12. <dc:subject>hydroperoxides</dc:subject>
  13. <dc:subject>epoxides</dc:subject>
  14. <dc:subject>aldehydes</dc:subject>
  15. <dc:subject>keto-dienes</dc:subject>
  16. <dc:subject>hydroxy-derivatives</dc:subject>
  17. <dc:subject>furan-derivatives</dc:subject>
  18. <dc:description>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</dc:description>
  19. <dc:date>2021-08-02T11:35:15Z</dc:date>
  20. <dc:date>2021-08-02T11:35:15Z</dc:date>
  21. <dc:date>2021-07-06</dc:date>
  22. <dc:date>2021-07-23T13:27:47Z</dc:date>
  23. <dc:type>info:eu-repo/semantics/article</dc:type>
  24. <dc:identifier>Foods 10(7) : (2021) // Article ID 1573</dc:identifier>
  25. <dc:identifier>2304-8158,</dc:identifier>
  26. <dc:identifier>http://hdl.handle.net/10810/52635</dc:identifier>
  27. <dc:identifier>10.3390/foods10071573</dc:identifier>
  28. <dc:language>eng</dc:language>
  29. <dc:relation>https://www.mdpi.com/2304-8158/10/7/1573/htm</dc:relation>
  30. <dc:relation>info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</dc:relation>
  31. <dc:rights>http://creativecommons.org/licenses/by/3.0/es/</dc:rights>
  32. <dc:rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</dc:rights>
  33. <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  34. <dc:publisher>MDPI</dc:publisher>
  </ow:Publication>
</rdf:RDF>

repec

<?xml version="1.0" encoding="UTF-8" ?>

<qdc:qualifieddc schemaLocation="http://purl.org/dc/elements/1.1/ http://dublincore.org/schemas/xmls/qdc/2006/01/06/dc.xsd http://purl.org/dc/terms/ http://dublincore.org/schemas/xmls/qdc/2006/01/06/dcterms.xsd http://dspace.org/qualifieddc/ http://www.ukoln.ac.uk/metadata/dcmi/xmlschema/qualifieddc.xsd">
1. <dc:title>1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</dc:title>
2. <dc:creator>Martín Rubio, Ana S</dc:creator>
3. <dc:creator>Sopelana Garay, Patricia</dc:creator>
4. <dc:creator>Ibargoitia Isasi-Isasmendi, María Luisa</dc:creator>
5. <dc:creator>Guillén Loren, María Dolores</dc:creator>
6. <dc:subject>oxidized soybean oil</dc:subject>
7. <dc:subject>in vitro digestion</dc:subject>
8. <dc:subject>1H NMR</dc:subject>
9. <dc:subject>lipolysis</dc:subject>
10. <dc:subject>oxidation</dc:subject>
11. <dc:subject>ovalbumin</dc:subject>
12. <dc:subject>hydroperoxides</dc:subject>
13. <dc:subject>epoxides</dc:subject>
14. <dc:subject>aldehydes</dc:subject>
15. <dc:subject>keto-dienes</dc:subject>
16. <dc:subject>hydroxy-derivatives</dc:subject>
17. <dc:subject>furan-derivatives</dc:subject>
18. <dcterms:abstract>Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</dcterms:abstract>
19. <dcterms:dateAccepted>2021-08-02T11:35:15Z</dcterms:dateAccepted>
20. <dcterms:available>2021-08-02T11:35:15Z</dcterms:available>
21. <dcterms:created>2021-08-02T11:35:15Z</dcterms:created>
22. <dcterms:issued>2021-07-06</dcterms:issued>
23. <dc:type>info:eu-repo/semantics/article</dc:type>
24. <dc:identifier>Foods 10(7) : (2021) // Article ID 1573</dc:identifier>
25. <dc:identifier>2304-8158,</dc:identifier>
26. <dc:identifier>http://hdl.handle.net/10810/52635</dc:identifier>
27. <dc:identifier>10.3390/foods10071573</dc:identifier>
28. <dc:language>eng</dc:language>
29. <dc:relation>https://www.mdpi.com/2304-8158/10/7/1573/htm</dc:relation>
30. <dc:relation>info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</dc:relation>
31. <dc:rights>http://creativecommons.org/licenses/by/3.0/es/</dc:rights>
32. <dc:rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</dc:rights>
33. <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
34. <dc:publisher>MDPI</dc:publisher>
</qdc:qualifieddc>

xoai

<?xml version="1.0" encoding="UTF-8" ?>

<metadata schemaLocation="http://www.lyncode.com/xoai http://www.lyncode.com/xsd/xoai.xsd">
1. <element name="dc">
  1. <element name="contributor">
    1. <element name="author">
      1. <element name="none">
        <field name="value">Martín Rubio, Ana S</field>
        <field name="value">Sopelana Garay, Patricia</field>
        <field name="value">Ibargoitia Isasi-Isasmendi, María Luisa</field>
        <field name="value">Guillén Loren, María Dolores</field>
        </element>
      </element>
    </element>
  2. <element name="date">
    1. <element name="accessioned">
      1. <element name="none">
        <field name="value">2021-08-02T11:35:15Z</field>
        </element>
      </element>
    2. <element name="available">
      1. <element name="none">
        <field name="value">2021-08-02T11:35:15Z</field>
        </element>
      </element>
    3. <element name="issued">
      1. <element name="none">
        <field name="value">2021-07-06</field>
        </element>
      </element>
    4. <element name="updated">
      1. <element name="none">
        <field name="value">2021-07-23T13:27:47Z</field>
        </element>
      </element>
    </element>
  3. <element name="identifier">
    1. <element name="citation">
      1. <element name="es_ES">
        <field name="value">Foods 10(7) : (2021) // Article ID 1573</field>
        </element>
      </element>
    2. <element name="issn">
      1. <element name="none">
        <field name="value">2304-8158,</field>
        </element>
      </element>
    3. <element name="uri">
      1. <element name="none">
        <field name="value">http://hdl.handle.net/10810/52635</field>
        </element>
      </element>
    4. <element name="doi">
      1. <element name="none">
        <field name="value">10.3390/foods10071573</field>
        </element>
      </element>
    </element>
  4. <element name="description">
    1. <element name="abstract">
      1. <element name="es_ES">
        <field name="value">Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.</field>
        </element>
      </element>
    2. <element name="provenance">
      1. <element name="en">
        <field name="value">Submitted by MDPI MDPI (ioap@mdpi.com) on 2021-07-23T13:27:47Z No. of bitstreams: 1 foods-10-01573-v3.pdf: 4145528 bytes, checksum: b93d8f2dd7654541751f3f3c013fccc4 (MD5)</field>
        <field name="value">Approved for entry into archive by VAZQUEZ BEGOÑA (mbegona.vazquez@ehu.eus) on 2021-08-02T11:35:15Z (GMT) No. of bitstreams: 2 foods-10-01573-v3.pdf: 4145528 bytes, checksum: b93d8f2dd7654541751f3f3c013fccc4 (MD5) packager-60fac3d2.zip: 2623065 bytes, checksum: c165da8884f82855ffc37df287d2a4d2 (MD5)</field>
        <field name="value">Made available in DSpace on 2021-08-02T11:35:15Z (GMT). No. of bitstreams: 2 foods-10-01573-v3.pdf: 4145528 bytes, checksum: b93d8f2dd7654541751f3f3c013fccc4 (MD5) packager-60fac3d2.zip: 2623065 bytes, checksum: c165da8884f82855ffc37df287d2a4d2 (MD5) Previous issue date: 2021-07-06</field>
        </element>
      </element>
    3. <element name="sponsorship">
      1. <element name="es_ES">
        <field name="value">This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R, AEI/FEDER-EU) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16).</field>
        </element>
      </element>
    </element>
  5. <element name="language">
    1. <element name="iso">
      1. <element name="es_ES">
        <field name="value">eng</field>
        </element>
      </element>
    </element>
  6. <element name="publisher">
    1. <element name="es_ES">
      1. <field name="value">MDPI</field>
      </element>
    </element>
  7. <element name="relation">
    1. <element name="es_ES">
      1. <field name="value">info:eu-repo/grantAgreement/MINECO/AGL2015-65450-R</field>
      </element>
    2. <element name="publisherversion">
      1. <element name="es_ES">
        <field name="value">https://www.mdpi.com/2304-8158/10/7/1573/htm</field>
        </element>
      </element>
    </element>
  8. <element name="rights">
    1. <element name="es_ES">
      1. <field name="value">info:eu-repo/semantics/openAccess</field>
      </element>
    2. <element name="uri">
      1. <element name="none">
        <field name="value">http://creativecommons.org/licenses/by/3.0/es/</field>
        </element>
      </element>
    3. <element name="holder">
      1. <element name="es_ES">
        <field name="value">2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).</field>
        </element>
      </element>
    </element>
  9. <element name="subject">
    1. <element name="es_ES">
      1. <field name="value">oxidized soybean oil</field>
      2. <field name="value">in vitro digestion</field>
      3. <field name="value">1H NMR</field>
      4. <field name="value">lipolysis</field>
      5. <field name="value">oxidation</field>
      6. <field name="value">ovalbumin</field>
      7. <field name="value">hydroperoxides</field>
      8. <field name="value">epoxides</field>
      9. <field name="value">aldehydes</field>
      10. <field name="value">keto-dienes</field>
      11. <field name="value">hydroxy-derivatives</field>
      12. <field name="value">furan-derivatives</field>
      </element>
    </element>
  10. <element name="title">
    1. <element name="es_ES">
      1. <field name="value">1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin</field>
      </element>
    </element>
  11. <element name="type">
    1. <element name="es_ES">
      1. <field name="value">info:eu-repo/semantics/article</field>
      </element>
    </element>
  12. <element name="departamentoes">
    1. <element name="none">
      1. <field name="value">Farmacia y ciencias de los alimentos</field>
      </element>
    </element>
  13. <element name="departamentoeu">
    1. <element name="none">
      1. <field name="value">Farmazia eta elikagaien zientziak</field>
      </element>
    </element>
  </element>
2. <element name="bundles">
  1. <element name="bundle">
    1. <field name="name">ORIGINAL</field>
    2. <element name="bitstreams">
      1. <element name="bitstream">
        <field name="name">foods-10-01573-v3.pdf</field>
        <field name="description">Artículo principal</field>
        <field name="format">application/pdf</field>
        <field name="size">4145528</field>
        <field name="url">https://addi.ehu.es/bitstream/10810/52635/1/foods-10-01573-v3.pdf</field>
        <field name="checksum">b93d8f2dd7654541751f3f3c013fccc4</field>
        <field name="checksumAlgorithm">MD5</field>
        <field name="sid">1</field>
        </element>
      </element>
    </element>
  2. <element name="bundle">
    1. <field name="name">LICENSE</field>
    2. <element name="bitstreams">
      1. <element name="bitstream">
        <field name="name">license.txt</field>
        <field name="originalName">license.txt</field>
        <field name="format">text/plain; charset=utf-8</field>
        <field name="size">3890</field>
        <field name="url">https://addi.ehu.es/bitstream/10810/52635/2/license.txt</field>
        <field name="checksum">c3850b7ad7d2a73adecc8b1227483e96</field>
        <field name="checksumAlgorithm">MD5</field>
        <field name="sid">2</field>
        </element>
      </element>
    </element>
  3. <element name="bundle">
    1. <field name="name">SWORD</field>
    2. <element name="bitstreams">
      1. <element name="bitstream">
        <field name="name">packager-60fac3d2.zip</field>
        <field name="description">SWORD deposit package</field>
        <field name="format">application/octet-stream</field>
        <field name="size">2623065</field>
        <field name="url">https://addi.ehu.es/bitstream/10810/52635/3/packager-60fac3d2.zip</field>
        <field name="checksum">c165da8884f82855ffc37df287d2a4d2</field>
        <field name="checksumAlgorithm">MD5</field>
        <field name="sid">3</field>
        </element>
      </element>
    </element>
  4. <element name="bundle">
    1. <field name="name">TEXT</field>
    2. <element name="bitstreams">
      1. <element name="bitstream">
        <field name="name">foods-10-01573-v3.pdf.txt</field>
        <field name="originalName">foods-10-01573-v3.pdf.txt</field>
        <field name="description">Extracted text</field>
        <field name="format">text/plain</field>
        <field name="size">100504</field>
        <field name="url">https://addi.ehu.es/bitstream/10810/52635/4/foods-10-01573-v3.pdf.txt</field>
        <field name="checksum">98da31be5f614bdbdb2bcaec674b0778</field>
        <field name="checksumAlgorithm">MD5</field>
        <field name="sid">4</field>
        </element>
      </element>
    </element>
  </element>
3. <element name="others">
  1. <field name="handle">10810/52635</field>
  2. <field name="identifier">oai:addi.ehu.es:10810/52635</field>
  3. <field name="lastModifyDate">2021-08-03 14:05:59.298</field>
  </element>
4. <element name="repository">
  1. <field name="name">ADDI</field>
  2. <field name="mail">addi@ehu.eus</field>
  </element>
5. <element name="license">
  1. <field name="bin">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</field>
  </element>
</metadata>